Judy Reed's Fig Preserves

• 4 cups figs
• 1 cup sugar
• 1/2 lemon, thinly sliced and seeded

1. Trim stem ends and rinse figs.
2. Put into a heavy-bottomed saucepan with sugar, lemon slices and 1 cup water.
3. Simmer over low heat, stirring occasionally, until a thick syrup forms.
4. Transfer hot figs to 2 sterilized 1-pint Mason-type jars, top with sterilized lids and seal in a hot-water bath according to the jar manufacturer's directions.
5. Cool and store in a dark place.

figs, sugar, lemon

Taken from cooking.nytimes.com/recipes/8429 (may not work)